Nana's Stuffed Cabbage Rolls

If I'm going to start with one recipe, it has to be the most important recipe in my kitchen. Food creates memories, the sensations of flavor and smell transport us back to places, times, and most importantly, people we love.

This was my Nana's Stuffed Cabbage recipe, passed down to me and my cousins by my aunt. Making and eating these rolls transports me back to my Nana.

Ingredients

• 1 Medium Head of cabbage cored

• 1 lb Ground Round or

⅓ lb Ground pork

⅓ lb Ground veal

⅓ lb Ground round.

• 1 large or 2 small eggs

• ½ to ¾ cups cooked rice

2 tsp Hungarian paprika

gravy

• 8 oz Tomato Sauce

• ½ to ¾ cup Saurkraut

• 2 to 3 tbsp flour

3 tbsp Crisco shortening

• 2 tsp Paprika

Directions:

1. Cook the cabbage until the leaves are soft. Remove and let cool.

2. In a bowl, mix the ground meat, eggs, rice, and paprika until well combined.

3. Fill each cabbage leaf with the meat mixture and roll it up like a burrito.

4. In a pan, make a roux by melting the shortening and stirring in the flour and remaining paprika over medium heat until smooth. Gradually add water to create a medium-thick gravy, then stir in the tomato sauce.

5. Line the bottom of a baking dish with a layer of sauce. Place the cabbage rolls in the dish, seam side down, and pour the remaining sauce over the top.

6. Bake at 350°F for 1 1/2 to 2 hours, or until the meat is fully cooked.

7. Serve with sour cream.

8. Optional: For a crockpot method, cook on high for 2 hours.